Dinner · 40 min · korean

Sujebi

Korean flavors, weeknight effort. All-purpose flour meets dried anchovies in a 40-minute dinner worth keeping in rotation.

✓ USDA-verified nutrition data

Ingredients

• 2.5 cups All-purpose flour
• 10 Dried anchovies
• 1 4-inch piece Dried kelp
• 1 Potato
• 1/2 Yellow onion
• 1/2 Zucchini
• 1 tbsp Perilla oil
• 1 tsp Salt

Steps

1. Knead the flour, salt, and 3/4 cup water into a firm dough, rest 30 minutes — this rest is non-negotiable for tender, chewy pieces.
2. Simmer the anchovies and kelp in 7 cups of water for 15 minutes; remove them, then add the potato and onion and cook 8 minutes.
3. Pinch off walnut-size pieces of dough and flatten each between your palms into thin, irregular ovals — the ragged hand-torn edges are the signature texture.
4. Drop the pieces into the simmering broth one by one, stirring gently so they don't stick; cook 4-5 minutes until they float and turn translucent at the edges.
5. Stir in the zucchini and perilla oil, simmer 2 minutes more, season with salt, and serve with kimchi on the side.

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